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ChouxPastryChoux pastry, or pâte à choux, is a light pastry dough used to make profiteroles, croquembouches, éclairs, French crullers, beignets, St. Honoré cake, Parisian gnocchi, dumplings and gougères. It contains only butter, water, flour, and eggs.

 

serves totaltime preptime cookingtime
1 portion 40 minutes 20 minutes 20 minutes

 

{tab Ingredients} 

  • 62 grams Plain Flour
  • 150 ml Water
  • 25 grams Margarine
  • pinch Salt
  • 2 small Eggs
  • ¼ teaspoon Vanilla Essence (if using a savoury filling, omit)

{tab Instructions} 

  1. Warm and sift the flour.
  2. Put water, margarine and salt into a saucepan and bring to the boil.
  3. Remove from cooker.
  4. Add flour and beat in.
  5. Return pan to cooker and cook mixture gently, until it leaves the side of the pan, about 3 minutes.
  6. Cool slightly, then beat in the eggs, one at a time.
  7. Add the vanilla essence.
  8. Using a 1.2 cm plain vegetable pipe and a cloth forcing bag, pipe mixture onto greased baking trays.
  9. Bake in the oven at 230°C for about 20-30 minutes.
  10. Fill with whatever you like, if using a savoury filling omit vanilla essence from the mixture above.

{/tabs}

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